Do you have a crowd-pleasing carrot recipe in your rotation? If not, add this gingery creation to your lineup. Serve it as a sumptuous side with family dinner, for Thanksgiving, or at your next dinner party.
“I love this book, it is incredible to eat this way. It is so worth it for so many reasons. For most, the way you feel. I want to eat like this forever. Perfect recipes to bring to potluck parties too!” – Kimberly H.
Order your copy of the new-and-improved Body Ecology Living Cookbook.
- 1 tbsp. organic, unrefined coconut oil, ghee, or butter
- 20-25 sm. carrots, chopped (or 15 lg.)
- 2 lg. onions, diced
- 3 cloves garlic, minced
- 2 1/2 stalks celery, chopped
- 1 sm. red pepper, chopped
- Water or stock to cover
- 2 1/2 tsp. Celtic sea salt or Herbamare
- 1 tbsp. Italian seasoning
- 2 tsp. garlic powder
- Ginger juice to taste*
- Sauté carrots and onions in oil, ghee, or butter.
- Add celery and red pepper, and continue to sauté. Add water and sea salt.
- Pressure cook 15 minutes or simmer until very soft. Purée.
- Add seasonings and enough water to create the right consistency for a sauce.
- Stir and simmer 10 to 15 minutes. Adjust seasonings, as needed. Serve and enjoy.
Variation: Add a pinch of cumin, coriander, or cardamom to carrots as they sauté.
*To make ginger juice: Grate ginger, pick up a handful of gratings, and squeeze the juice into a small measuring cup.
This carrot recipe was provided by AnnMarie Butera, a graduate of the Natural Gourmet Cookery School in Manhattan who has received additional training in the Body Ecology Diet.
Her offices are in West Chester, PA, and Cherry Hill, NJ. She works in conjunction with Andi Stevens, a Clinical Nutritionist in the Philadelphia area who specializes in helping to re-establish normal digestive function and a healthy inner ecology. She’s an RN with a Master’s of Science in Human Nutrition and is board-certified as a Certified Nutrition Specialist. She offers one-on-one counseling, classes in Body Ecology, speaking engagements, and cooking classes.